Zoomed in image of Cajun Chicken and Rice Salad.

Cajun Chicken and Rice Salad

This cold salad brings the flavor and a little spice to a deli bar or a sack lunch. This leftover rice-friendly recipe can top a salad, make a wrap, or be served with crackers. The options are endless.

This recipe stars U.S.-grown white rice and comes to us from Chef Brittany Jones of USA Rice’s K-12 Chef Advisory Board.

  • Servings
    25-50
  • Serving Size
    2 #8 scoops

Ingredients

For 25 Servings

  • 12½ cups cooked rice (parboiled or brown rice), chilled
  • 12½ cups cooked chicken, diced and chilled
  • 1¾ cups red bell pepper, diced
  • 1¾ cups celery, diced
  • ¼ cup no salt Cajun seasoning (or Low Sodium)
  • 3 cups low fat plain yogurt
For 50 Servings
  • 25 cups cooked rice (parboiled or brown rice), chilled
  • 25 cups cooked chicken, diced and chilled
  • 3½ cups red bell pepper, diced
  • 3½ cups celery, diced
  • ½cup no salt Cajun seasoning (or Low Sodium)
  • 6 cups low fat plain yogurt

Directions

  • Prep and measure all ingredients.
  • In a large bowl, whisk together the yogurt, and Cajun seasoning.
  • Add in the remaining ingredients and mix thoroughly.
  • Hold in the cooler until service.
  • For meal service, scoop two #8 scoops of rice salad.

Recipe Notes

One serving provides 1 cup whole grain equivalent, 1 cup meat/meat alternate, ⅛ cup red veggie, and ⅛ cup other veggie.

Chef Notes: This dish will make a great grab-n-go choice as a salad or bento box item.